So Panera and just about any other homemade Mac and Cheese is out for now, but Broccoli soup is another story! Did great with that! Made it once before and it was really good, so when I saw Mary's recipe from One Perfect Bite, I knew I had to try it, too! And I'm glad I did! All I did was add a little nutmeg and some cayenne pepper to suit our tastes! We loved it!
Broccoli and Cheddar Soup
Source: Mary @ One Perfect Bite
adapted by There's Always Thyme to Cook
1 pound of fresh broccoli florets
4 tablespoons butter
1/3 cup finely chopped carrot
2/3 cup finely chopped onion
6 cups chicken broth
1/2 cup flour
3 cups whole milk
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar, shredded
(I used Monterey Jack and Cheddar, low fat milk, and added a bit of cayenne pepper and a dash of nutmeg)
Melt butter in a large saucepan set over over medium heat. Add onions and carrots and saute for 5-6 minutes, or until vegetables are tender.
Add 2 cups chicken broth to pan and heat until boiling. Add broccoli and cook, covered, until broccoli is tender, about 5 to 6 minutes. Using a spoon, break broccoli into small pieces. Reduce heat to low. Add remaining 4 cups chicken broth to pot.
Mix flour and milk in a small bowl and whisk until smooth. Add mixture to pot. Add garlic powder, salt, and pepper. Continue cooking over low heat until soup thickens, about 5-6 minutes.
Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock. Do not let soup boil. Serve hot.
Flashing back to another recipe for broccoli soup, this one I had posted from Martha Stewart, Cream of Broccoli Soup!